Ethiopian beef tibs

Ingredients

• 850 gBeef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
• 300 gOnions, raw
• 220 gPeppers, sweet, green, raw
• 25 gGarlic, raw
• 4 gSpices, rosemary, dried
• 10 gSpices, paprika
• 4 gSpices, pepper, red or cayenne
• 4 gSpices, ginger, ground
• 40 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Pat beef dry and cut into 2 cm cubes. Slice onion and pepper; chop garlic.
2. Heat oil to 190 °C in a wide pan. Fry beef in two batches for 4 minutes each so the pan is not overcrowded.
3. Return beef to the pan, add onion, pepper, garlic, rosemary, ground paprika, cayenne, ginger and salt. Fry for 6 minutes until the largest piece reaches 63 °C.
4. Rest 9 minutes and serve hot.